Deep-fried tofu balls

Name: Deep-fried tofu balls
Yield: Makes 16
Cuisine: Japanese
Ingredients: 600 g/1 lb 6 oz firm tofu, drained and hand torn into large pieces; 4 chives, finely chopped, to garnish; juice of ½ lime; 45 ml/3 tbsp soy sauce; pinch of caster (superfine) sugar; 10 ml/2 tsp mirin (sweet rice wine); 30 ml/2 tbsp sake (Japanese rice wine); vegetable oil, for deep-frying; 5 ml/1 tsp rice vinegar; 20 g/¾ oz carrot, peeled; 40 g/1½ oz green beans; 2 large (US extra large) eggs, beaten; 5 ml/1 tsp salt; 10 ml/2 tsp dark soy sauce

Preparation info

Makes
16

Difficulty
Easy

Appears in

The Tofu Cookbook

By Becky Johnson

Published 2017

About

There are many variations of these delicious Japanese deep-fried tofu balls called hiryozu, meaning flying dragon’s head. This is one of the easiest to make.

Ingredients

20 g/¾ oz carrot, peeled
40 g/1½

Asia
Japan
Snack
Vegetarian

Method

To make the tofu balls, chop the carrot finely. Trim and cut the beans into 5mm/¼in lengths. Cook both vegetables for 1 minute in boiling water.
In a food processor, process the tofu, eggs, sake, mirin, salt, soy sauce and sugar until smooth. Transfer to a bowl and mix in the carrot and beans.
Fill a wok or pan with oil 4cm/1½in deep, and heat to 185°C/3

Ingredients

Method

Photos